Background: I received this recipe from one of my old coworkers. It is one of my husband's favorites--he has even requested it for his birthday dinner.
Serves ~4
Approximate time, from prep to table: ~30 minutes
Ingredients:
2 Tbsp oil
1 large onion, chopped
1/2 tsp ground turmeric
1/4 tsp ground cumin
1 hot red pepper (or 1/2 tsp red pepper flakes, more if you like spicy food; I usually use aleppo pepper for less spice)
1 bay leaf
1 Cup red lentils
3/4 tsp salt
1 tsp sugar
2 Cups warm water
2 Cups zucchini, shredded and water squeezed out
Directions:
Heat oil in large saucepan. Add onion, turmeric, cumin, red pepper, and bay leaf. Fry for 1-2 minutes.
Add lentils, salt, sugar, and water. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 7-15 minutes (less for more tender lentils).
Add zucchini and stir to mix. Return to a boil and cook, covered and stirring occasionally, until water is absorbed and lentils and zucchini are tender. Serve hot over rice, preferably with naan or chapati.
Note/Tips: This recipe re-heats well for leftovers! I like to serve it with the Potato-Pumpkin curry, chapati or naan, and basmati rice.
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